Savory Mushroom Tart Recipe

Master this homemade savory mushroom tart with a buttery, flaky crust and earthy filling. The best combination of caramelized mushrooms, herbs, and creamy custard makes for an easy baking recipe perfect for entertaining or as a special weekend project that's sure to impress.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

40 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g mixed mushrooms (shiitake, cremini, portobello), sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely sliced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">3 eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">50ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping the mixture cool prevents the butter from melting, which is crucial for a flaky texture). Make a well in the center and add the egg yolk and 3 tablespoons of ice water. Mix with a fork, then bring together with your hands to form a dough, adding the extra tablespoon of water only if needed. The dough should come together but not feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. Heat the olive oil in a large frying pan over medium heat. Add the onions and cook gently for 8-10 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the heat to medium-high and add the mushrooms in batches (overcrowding prevents proper caramelization). Cook each batch for 5-7 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown. The caramelization process develops deep umami flavors that are essential to the tart. Return all mushrooms to the pan, add the thyme leaves, and season generously with salt and pepper. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle approximately 30cm in diameter. Carefully transfer to your tart tin, pressing into the edges without stretching the dough. Trim any excess, leaving a 1cm overhang (the pastry will shrink slightly during baking). Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is dry and just starting to color. The bottom should feel sandy to the touch, not doughy. Remove from the oven and reduce the temperature to 170°C (340°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the eggs, cream, milk, grated nutmeg, and a pinch of salt and pepper. This custard base will set to a silky texture that contrasts beautifully with the flaky pastry and earthy mushrooms.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter half the grated cheese over the base of the tart. Spread the cooled mushroom mixture evenly over the cheese, then sprinkle with the fresh parsley. Pour the egg mixture carefully over the mushrooms, making sure the liquid distributes evenly. Top with the remaining cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the tart in the center of the oven for 30-35 minutes until the filling is set with just a slight wobble in the center and the top is golden brown. The custard will continue to set as it cools, so be careful not to overbake which would result in a rubbery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before removing to a wire rack. This resting time allows the filling to set fully and makes the tart easier to slice cleanly. Serve warm or at room temperature with a crisp green salad. The tart can be made a day ahead and reheated at 160°C (320°F) for 10-15 minutes until warmed through.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Savory Mushroom Tart Recipe?

The main ingredients include all-purpose flour, butter, mixed mushrooms (shiitake, cremini, portobello), onion, garlic, fresh herbs (thyme and parsley), Gruyère cheese, eggs, double cream, milk, nutmeg, salt and pepper. These create a perfect balance of earthy flavours and creamy texture.

How to cook Savory Mushroom Tart Recipe at home?

Learn how to cook Savory Mushroom Tart by first making a flaky pastry, blind baking it until golden, then preparing a caramelised mushroom filling with herbs. Create a silky custard with eggs and cream, combine with the mushrooms and cheese, then bake until set with a slight wobble. The result is a restaurant-quality tart with perfectly balanced earthy flavours.

Can I make the pastry for this mushroom tart in advance?

Yes, the pastry dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze it for up to a month. Prepared pastry shells can be blind-baked a day ahead. This time-saving step makes the final assembly much quicker without compromising quality.

What's the secret to achieving properly caramelised mushrooms?

The secret is cooking mushrooms in batches over medium-high heat. Overcrowding the pan causes mushrooms to steam rather than caramelise. Allow them to release their moisture completely before they'll begin to brown. Patience is key—this process develops the deep umami flavours essential to the tart.

Which mushroom varieties work best in a savoury tart?

A mixture of mushrooms creates the best depth of flavour. Cremini (baby portobello) provide earthiness, shiitake add meaty texture, and regular button mushrooms offer a mild base. Wild mushrooms like chanterelles or porcini can be added for luxury. The varied textures and flavours create a more complex tart.

Want to try something else in ...